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Raspberry-Orange Muffins

Be sure to zest the orange before juicing for this fresh combination of raspberries and orange. Sour cream and yogurt are interchangeable, but muffins made with sour cream will be slightly moister.

Prep Time: 15 minutes   |    Cook Time: 20 minutes   |    Makes: 12 servings


Ingredients
  • 1 1 1pkg. Volume(6 oz) Driscoll’s Raspberries
  • 2 2 2cups CUP_USVolumeall-purpose flour
  • 2 2 2tsp. TEASPOON_USVolumebaking powder
  • 1/4 1/4 1/4tsp. TEASPOON_USVolumebaking soda
  • 2/3 2/3 2/3cups CUP_USVolumesour cream or low-fat plain yogurt
  • 2/3 2/3 2/3cups CUP_USVolumepacked brown sugar
  • 1/3 1/3 1/3cup CUP_USVolumecanola oil
  • 2-3 2-3 2-3tsp. TEASPOON_USVolumeorange zest, grated (about 1 orange)
  • 1/3 1/3 1/3cup CUP_USVolumeorange juice
  • 1 1 1large egg
Instructions
  1. Preheat oven to 375°F. 
  2. Line a muffin tin with 12 paper liners or coat with cooking spray. 
  3. Stir together flour, brown sugar, baking powder and baking soda in a medium bowl, breaking up any lumps of sugar. 
  4. Combine sour cream or yogurt, oil, zest, juice and egg in a large bowl. Stir in flour mixture until partially moistened. Add raspberries and stir gently until evenly mixed. Batter will be thick, do not over-stir. 
  5. Divide evenly between muffin cups, filling each about 3/4 full. Bake 20-22 minutes until golden brown and pick inserted comes out clean. Cool in pan 3 minutes. 
  6. Serve warm or remove to wire rack to cool completely. 
Lighten Up Tip
Lighten up the recipe by replacing the sour cream with an equivalent amount of fat free sour cream or plain low fat yogurt.

Nutrition Facts

Amount Per Serving
Calories 217
Total Fat 9.2g
    Saturated Fat 2g
Cholesterol 24.3mg
Sodium 126mg
Total Carbohydrates 31g
    Dietary Fiber 1.5g
Protein 3.1g